Wagyu Beef Grades and How to Cook Wagyu Steak at Home

You’ve likely heard of Wagyu A5, the pinnacle of premium steak commonly found in high-end steakhouses. But A5 is just one of many other Wagyu beef grades.

Each grade of Wagyu beef offers its own flavour, texture, and marbling, providing a variety of experiences for steak lovers.

In this article, we’ll explore everything about Wagyu beef grades, from the grading systems, the types of Wagyu, and how to cook Wagyu steak to savour at home

Continue reading to learn more!

How is Wagyu Beef Graded?

Wagyu beef is graded based on two key factors: the yield grade, which measures the amount of meat harvested, and the quality grade, determined by fat content, colour, firmness, and texture.

The final Wagyu grade is written as a combination of a letter and number, styled in a two-digit format—e.g., A5.

We’ll break down further in the following:

1. Yield grade

Yield grade measures the amount of meat that can be harvested from beef cattle. The more meat there is, the higher the score will be, ranging from Grade A (highest) to Grade C (lowest).

• Grade A: 72% or more
• Grade B: 69% – 72%
• Grade C: Less than 69%

2. Quality grade

While the letter in Wagyu beef grade is derived from the amount of lean meat, the number value is determined by its quality. The quality grading process is more complex, as it involves assessing multiple factors, including:

• Fat to lean meat ratio (BMS):

BMS grading evaluates the amount of fat in Wagyu beef relative to its lean meat ratio. The higher the fat content is, the higher the score is. That’s why an A5 Wagyu steak is rich in marbling, indicating its exceptional fat content.

• Colour (BCS):

The next factor that determines Wagyu beef grade is the meat colour, which is measured using the Beef Colour Standard (BCS), ranging from a scale of 1 – 7.

Higher beef grade has a colouring that falls in the middle of the spectrum, approximately on a scale of 3 – 5. Whereas beef with lighter or darker colour is considered as lower grade.

• Firmness:

Wagyu beef should have a balance between firmness and tenderness, which results in a steak that is easy to bite but not chewy or mushy at the same time. The more balanced the texture is, the higher the score is.

• Texture:

Texture is the final grading factor for Wagyu beef. Its fat should ideally melt into the muscle and distribute evenly into the meat, which creates a satisfying texture rather than stringy bits of fat and meat.

Scores from each of the factors mentioned above—fat-to-lean ratio, colour, firmness, and texture—are then combined and presented on a scale of 1 – 12. However, this scale won’t be displayed on Wagyu beef products. Instead, you’ll see grades like these:

• 5: Excellent (Score 8 – 12)
• 4: Very Good (Score 5 – 7)
• 3: Average (Score 3 – 4)
• 2: Below Average (Score 2)
• 1: Inferior (Score 1)

Types of Wagyu Beef and How It Affects The Grades

Not every Wagyu is created equal. The cattle are raised differently resulting in genetic differences that are categorised as full-blood, purebred, and crossbred.

Full-blood Wagyu contains 100% of Wagyu genetics, with no history of crossbreeding with other breeds. Whereas purebred Wagyu shares more than 93% of full-blood Wagyu, and crossbred Wagyu is a mix of Wagyu and another cattle breed, usually Angus.

Aside from genetics, Wagyu is often marketed by the country from which it’s sourced. And each country has its grading systems following its own standards. These include:

1. Japanese Wagyu

Japanese Wagyu is the pioneer of Wagyu beef, which sets worldwide standards. In fact, the word ‘Wa’ means Japanese, and ‘Gyu’ means cow. It uses the same grading system as we’ve discussed earlier.

2. Australian Wagyu

Australian Wagyu is sourced from beef cattle raised in Australia. However, the cattle share almost identical genetics to Japanese beef cattle, resulting in as exceptional quality.

Additionally, Australian Wagyu’s grading system is almost similar to that of its Japanese counterparts. The only difference is that the highest Australian Wagyu beef score is 9, compared to Japanese Wagyu 12.

However, it doesn’t impact the quality. You can expect the same excellence from an A5 Australian Wagyu as an A5 in Japanese Wagyu beef grade.

Here’s the breakdown of Australian Wagyu’s grading system:

• 5: Excellent (Score 8 – 9)
• 4: Very Good (Score 5 – 7)
• 3: Average (Score 3 – 4)
• 2: Below average (Score 2)
• 1: Inferior (Score 1)

3. American Wagyu

America doesn’t use a specific Wagyu grading system. The United States Department of Agriculture (USDA) categorises beef into select, choice, and prime, and Wagyu beef falls into the prime grade, indicating its best meat quality.

Savouring Wagyu Steak Right at Your Home

Savouring Wagyu steak in the comfort of your home offers the same premium experience, at a fraction of high-end steakhouse prices and without the hassle of waiting.

However, many people worry they’ll ruin the meat and miss out on its melt-in-your-mouth delicacy. To avoid such disappointment, we’ve provided a step-by-step guide to ensure you cook the perfect Wagyu steak every time.

How to Cook Wagyu Steak

Known for its exceptional marbling and rich, melt-in-your-mouth flavour, Wagyu beef is surprisingly effortless to cook at home. Seasonings are kept minimal to highlight Wagyu’s natural delicacy. Here’s how to cook the perfect Wagyu steak:

1. Thaw Your Wagyu Steak

Wagyu steak is best when cooked at room temperature. So, if you previously placed it in a freezer, you should first thaw it and let the ice melt for around 30 – 60 minutes. This ensures that the heat from cooking is well-distributed into the meat.

2. Season Your Wagyu Beef Lightly

Wagyu is naturally flavourful and it’s best to keep the seasonings minimal. Sprinkling salt and pepper on each side of the steak should be enough.

3. Preheat the grill

As you wait for the salt and pepper to soak into the meat, you may first preheat the grill. This will ensure that your Wagyu steak cooks quickly and results in a crispy, brown crust on the outside.

Grilling at high heat will also lock in the moisture, giving your Wagyu steak a juicy texture and melt-in-your-mouth flavour in every bite

4. Smear The Grill With Wagyu’s Fat

If you fancy a rich, beefy flavour, don’t throw away the extra fat from your Wagyu. Instead, use it to grease the grill before cooking your steak. Not only does this enhance the flavour but also prevents the meat from sticking while cooking. 

5. Sear The Steak

Sear each side of your Wagyu steak with adjusted time and internal temperature based on your desired doneness.

Below are the estimated cooking times and temperatures for a 250g Wagyu steak:

• Rare: 1.5 minutes on each side, internal temperature 45 – 50^oC 
• Medium rare: 2 minutes on each side, internal temperature 50 – 55^oC
• Medium: 2.5 minutes on each side, internal temperature 55 – 65^oC
• Medium well: 3 minutes on each side, internal temperature 65^oC

6. Take Out The Steak And Let It Chill

Once your steak is cooked, remove it from the grill and let it chill for 10 – 15 minutes. This allows the juice to even out nicely, resulting in tender and flavourful bites.

7. Slice And Garnish Your Wagyu Steak

As you have let your steak chill for 10 – 15 minutes, you may slice it thinly and garnish it with a sprinkle of chopped leaves for extra elegance.

And that’s it! Cooking Wagyu steak is simple, isn’t it? Just remember to always prioritise quality by purchasing from a premium butchery to ensure you don’t compromise your dining experience.

Need a Premium Wagyu Steak? Buy From Ryan’s Grocery Today!

Prioritising your Wagyu steak quality ensures that you experience its premium flavour every time. Here at Ryan’s Grocery, we proudly serve you the finest selection of Wagyu beef grades from renowned brands like Toriyama Wagyu and Ryan’s Wagyu.

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*For purchases of $200 and above.